Yield: 2 cups
Prep time: 10 minutes
Total time: 20 minutes
Dry Green Peas / Suki Matar – 1 cup
Onion – 1 Cup (Chopped )
Green Chillies – 4-5 ( slit in length)
Coriander – 2 tbsp ( Chopped)
Cumin / Jeera – 1 tsp
Garlic – 1 tsp ( Chopped)
Coriander Powder – 2tsp
Cumin Powder – 1tsp
Tamarind – 1/2 lemon size
Jaggery – 2 tbsp
Red Chilli Powder – 1 tsp
Salt – to taste
Oil – 1 tbsp
Sev – for garnish
Green Coriander – for Garnish
Lemon – for last Touch
How I do it :
Soak Tamarind and Jaggery in 1/2 cup Water Water.
Soak Dry matar for at least 4 Hours and pressure cook with 1/2 tsp Salt and 1 1/2 cups of water.
Meanwhile heat oil in a wok.
Add Cumin Seeds and garlic. When Garlic turns golden brown, add Onions and Green Chilli. Keep Stirring
When the Onion becomes Translucent, add the Coriander and Cumin Powder. Stir for 1 minute in low heat.
Now squeeze the residues from the soaked Tamarind and mix well to ensure the Jaggery is dissolved properly.
Add this mix to the Onion and cook for 2 minutes in low heat.
Add the cooked Matar / Peas along with 1 cup water
Cook for 5 minutes and remove from heat
Serve with Sev, Chopped Onions , Coriander and Squeeze of Lemon
Special Instructions :
Make sure the Usal is in not very thick while removing from heat and the Matar/ Peas tend to soak water while cooling making the entire Usal thick.
Soak Tamarind and Jaggery in Warm water to hasten the process
If you have ready-made Tamarind Chutney, Skip the Tamarind part from the steps above and finally garnish with the chutney while serving.
The Usal this way is quite spicy, so go easy with Green Chillies if you want to avoid the Spice.